Saturday Stock Making!

There is nothing like making your own homemade chicken stock! It sounds crazy when you can just buy it, but it is actually considerably quite easy, and the flavour is amazing! We have been buying whole chickens lately and cutting the carcasses up into several pieces. We get so many different meals from just one chook, Including saving the carcasses for our chicken stock, even if it means freezing them until your ready to make it. I use the recipe from Stephanie Alexander's cookbook, The Cooks Companion stephanie alexander. Give it a go!

Chicken Stock

Ingredients:

Makes around 2 litres

2 chicken carcasses, chopped

500g chicken wings

1 onion, sliced

1 carrot, sliced

1 leek, sliced

1 stick celery, sliced

6 mushrooms, chopped

1 piece of lemon zest

1 tomato, peeled, halved, deseeded

1 bay leaf

1 sprig thyme

a few parsley stalks

6 black peppercorns

Method:

Place the chicken carcass and wings into a large deep stockpot, and cover generously with cold water. Bring to simmering point and them skim well. Add all remaining ingredients, lower heat to a gentle simmer, and simmer for 4 hrs. Strain the stock and allow to cool. Remove any fat that may have risen. 

Refrigerate for 2-3 days, otherwise freeze into portions.

Enjoy!

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